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Sous vide roast gammon: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">A right old fiddle...</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">...but worth it. As most sous-vide cookery; a lot of effort and time, but the results are generally worthwhile.==x==</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Everything I have ever cooked with my [[Homemade sous-vide slow cooker conversion kit|homemade sous vide cooker]] has exceeded expectations and been far superior to the same dish cooked normally. This time I tried a large [[Smoked|smoked]] [[Gammon joint|gammon joint]] (2.2kg [4 pounds 13.6 ounces]). An elongated [[Sous vide cooking|sous vide cooking]] time definitely breaks all the collagens and other tissues down from gristle into meaty gorgeousness. For convenience of serving, I went for a 24 hour cook time (60°C [''140°F'']) which meant I could pop it in the [[sous vide bath]] at 8pm one night and it would be ready to serve the same time the following day. | Everything I have ever cooked with my [[Homemade sous-vide slow cooker conversion kit|homemade sous vide cooker]] has exceeded expectations and been far superior to the same dish cooked normally. This time I tried a large [[Smoked|smoked]] [[Gammon joint|gammon joint]] (2.2kg [4 pounds 13.6 ounces]). An elongated [[Sous vide cooking|sous vide cooking]] time definitely breaks all the collagens and other tissues down from gristle into meaty gorgeousness. For convenience of serving, I went for a 24 hour cook time (60°C [''140°F'']) which meant I could pop it in the [[sous vide bath]] at 8pm one night and it would be ready to serve the same time the following day. | ||
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{{GammonRecipes}} | {{GammonRecipes}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||